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I’ve always wanted to visit Nashville, TN. Some of the best traditional Southern food can only be found in Nashville, but what might be a little surprising is the city has a diverse street food scene.

You might be surprised to find gourmet Mexican, Caribbean, Thai, grilled cheese and even a marshmallow food truck cruising the streets, so why not a burger truck?

Food Network’s Eat St. featured Hoss’ just last month on the Cooking Channel. Now, more than ever, I’m dreaming about that trip to Nashville.

These aren’t just any ordinary burgers. Hoss’ Loaded Burger truck in Nashville brings gourmet stuffed burgers made with 100% organic, grass-fed local beef and stuffed with cheese.
They make their own homemade sauces for an amazing flavor explosion that blow your mind. They even offer a vegan/vegetarian menu.

Red, White & Blue Burger

Ingredients

450 grams 80/20 ground beef

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

1/3 cup crumbled blue cheese

3 4-inch bakery-fresh hamburger buns

1/3 cup hot wing sauce

1/3 cup buttermilk ranch dressing

Directions

Preheat your griddle to 350 degrees Fahrenheit.

Add the sea salt and fresh ground black pepper to the beef and gently mix them in.

Try not to overwork the beef or else you will have a tough dense burger.

Flatten meat into 6 4.5-inch patties.

Next, divide the blue cheese into three portions.

Using your hands, press the crumbles into flat circular discs and put them in the middle of three of the flattened patties.

Place the other three flattened patties on top of the cheese and press the two beef patties together, making sure to fully enclose the cheese without over compacting the beef.

Cook the patties on the grill until cooked to your desired doneness, flipping half way through. We recommend medium, which would be approximately 7 minutes of total cooking time, or an internal temperature of 150 degrees Fahrenheit.

While the burgers are cooking, place your buns on the grill to let them toast.

Once everything is finished cooking, take the buns off the grill and put split the hot wing sauce on the bottom buns. Place the burger patty on top of the hot wing sauce and top with the buttermilk ranch and the top bun.

Yield: 3 servings

Want more info? Check Hoss’ out on their website, Twitter and Facebook!

 

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About the Author

Andrew Nicora spends most of his time behind a camera, but never passes an opportunity to try a gourmet dish. He's an avid horror film buff, devoted David Lynch fan, and die hard foodie with a lifetime of food and beverage experience under his belt.